A springtime salsa that goes well with chicken, fish, tacos, or just as a dip for tortilla chips is enhanced by the inclusion of rhubarb.
| Prep Time: | 25 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 9×12-inch tamale pie |
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 teaspoon salt, divided
- 1 red bell pepper, diced
- 2 poblano peppers, diced
- 1 teaspoon freshly ground black pepper
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 (7 ounce) can chipotle peppers in adobo sauce
- 3 cups diced cooked turkey, or more to taste
- 1 (8 ounce) package shredded sharp Cheddar cheese, divided
- 1 (15.5 ounce) jar red enchilada sauce
- 1 ½ cups chicken broth
- 1 ¼ cups cornmeal
- ¾ cup self-rising flour
- 2 tablespoons white sugar
- 1 teaspoon kosher salt
- 2 large eggs
- 1 ½ cups milk
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in a skillet over medium-high heat. Add onion and a large pinch of salt. Saute until translucent, 3 to 5 minutes. Add bell pepper and poblano peppers. Season with black pepper, cumin, and oregano. Cook and stir until peppers start to soften, about 2 minutes. Add chipotles and adobo sauce. Stir to combine and remove from heat.
- Add turkey and half the Cheddar cheese to the pepper mixture. Add enchilada sauce, remaining salt, and chicken broth. Stir mixture and pour it into a 9×12-inch baking dish; place dish over a sheet pan to catch drippings.
- Whisk cornmeal, flour, sugar, and kosher salt together in a large bowl. Add eggs and milk; whisk into a thin batter. Ladle batter over the turkey mixture. Scatter remaining Cheddar cheese on top.
- Bake in the preheated oven until the topping is browned and a toothpick comes out clean, 45 minutes to 1 hour.
- You can sub in virtually any other meat and/or vegetable for the turkey, and it should work just as well.
- If you don’t have self-rising flour, you can use 3/4 cup all-purpose flour sifted with 1 teaspoon baking powder and 1/2 teaspoon fine table salt.
Nutrition Facts
| Calories | 455 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 121 mg |
| Dietary Fiber | 4 g |
| Protein | 30 g |
| Saturated Fat | 8 g |
| Sodium | 1404 mg |
| Sugars | 8 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I used ground turkey and followed the recipe, as stated. This was very good!
This was an easy and flavorful casserole that doesn’t use canned soup. We like our food very spicy, but a whole can of chipolte was stretching the far end of our heat tolerance.
this has become a tried-and-true leftover recipe, whether it’s thanksgiving turkey, pork roast, roast chicken, etc. it’s delicious and filling and hard to mess up. i will say that chipotles in adobo can be inconsistent, so i’d try adding 1/3 of the can first, tasting the mixture, and proceeding from there. i usually use half a can myself, and sometimes that comes out mild and sometimes it’s perfect!
Outstanding – as usual with Chef John. Thank you for all you do. I have one suggestion for those making it. The chiles in adobo sauce can be VERY spicy so add a little and taste and add more to your tastes. Also thought about mincing up the chiles on a cutting board before adding to onion pepper mixture. As John says “This is just you cooking”.
Yes i made it and will definitely make again
This is delicious! I made a couple of changes. I had homemade red mole sauce in my freezer, and used that in place of the enchilada sauce. I added 4 cups of turkey as well. It came out wonderfully.
This was a fantastic use for leftover turkey & due to the fact that I only had about 1 & half cups of turkey leftover to work with after the big day, I decided to throw in a can of drained and rinsed black beans to bulk it up. I’m making it again tonight with ground beef, but the only change that I’m making is substituting the poblanos with some defrosted hatch peppers I have on hand as my grocery store is currently out of poblanos.
Delicious! I made one change, I did not use an entire can of chipotle peppers in adobo sauce, I used about 1/2 a can. I thought it would be too spicy. It was not, I will try it with the entire can next year.